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Suggest a better descriptionBoil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water, if necessary, to make 1 1/2 pints. Combine with the rest of the ingredients, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours) brush melted butter over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (1195g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4264 | ||
Calories from Fat: 1095 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.7g | 162 % | |
Saturated Fat 44.6g | 223 % | |
Monounsaturated Fat 55g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 520.4mg | 160 % | |
Sodium 243.5mg | 8 % | |
Potassium 4065mg | 107 % | |
Total Carbohydrate 753.1g | 222 % | |
Dietary Fiber 42g | 168 % | |
Sugars, other 711.1g | ||
Protein 86.8g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4264
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